Vegan Rassolnik Lentil and Barley Soup with Pickles
Ingredients
- 2 teaspoons olive oil
- 2 tablespoons tomato paste
- 12 cups low-sodium vegetable broth
- 3/4 cup barley, rinsed
- 1 cup lentils
- 1 pound beets, peeled and cut into 1-inch dice
- 2 carrots, peeled and cut into 1-inch rounds
- 4 large potatoes, cut into 1-inch pieces
- 2 teaspoons kosher salt
- 1 bunch flat-leaf parsley, roughly chopped
- 1/2 cup strained half-sour pickle juice
- 1/2 large yellow or Spanish onion, peeled and cut into 1/2-inch dice
- 2 stalks celery, cut into 1/2-inch dice
- 2 bunches fresh dill
- 6 bay leaves
- 2 teaspoons freshly ground allspice
- 1 teaspoon freshly ground black pepper
- 5 large sour dill pickles, diced
Instructions
Vegan Rassolnik (Lentil and Barley Soup with Pickles) serves 16 original recipe by Food52.
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